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In a small bowl, mix together:
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softened cream cheese
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powdered sugar
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vanilla extract
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Whip until smooth and creamy.
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Scoop teaspoon-sized dollops onto a lined baking sheet.
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Freeze for at least 1 hour.
✔ This step keeps the filling firm so it doesn’t leak while baking.
STEP 2 — Prepare the Cookie Dough
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In a large bowl, beat together:
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softened butter
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granulated sugar
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brown sugar
until light and fluffy.
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Add eggs one at a time, mixing well.
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Mix in vanilla extract.
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In another bowl, combine:
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flour
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baking soda
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baking powder
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salt
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Gradually fold the dry mixture into the butter mixture.
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Stir in chocolate chips until evenly distributed.
STEP 3 — Assemble the Cookies
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Scoop a ball of cookie dough (2 tablespoons).
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Flatten it slightly in your hand.
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Place one frozen cheesecake dollop in the center.
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Cover with more cookie dough and seal the edges.
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Make sure no filling is exposed.
✔ This creates the signature molten cheesecake center.
STEP 4 — Bake to Perfection
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Preheat oven to 350°F (175°C)
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Place cookies on a lined baking sheet, spaced apart
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Bake for 12–15 minutes until edges are golden but centers still soft
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Cool for 10 minutes before handling
These cookies will look slightly underbaked—that’s what keeps the texture soft and gooey.
🎯 Tips for Perfect Cheesecake Cookies
1️⃣ Don’t skip freezing the cheesecake filling
This prevents melting and leaking.
2️⃣ Slight underbaking = soft bakery-style cookies
They will continue setting as they cool.
3️⃣ Use room-temperature butter
Cold butter makes dense cookies; melted butter makes them spread too much.
4️⃣ Chill the dough if it’s too soft
30 minutes in the fridge = thicker cookies.
🍫 Flavor Variations (Fun Ideas!)
• Oreo Cheesecake Cookies
Mix crushed Oreo cookies into the dough.
• Caramel Cheesecake Cookies
Add caramel bits or drizzle caramel on top after baking.
• Double Chocolate Version
Use cocoa powder in the dough + chocolate chips.
• Strawberry Cheesecake Cookies
Mix in freeze-dried strawberries.
🧊 How to Store Your Cookies
These cookies store beautifully!
Room Temperature
– Up to 2 days in an airtight container.
Refrigerator
– Up to 1 week (because of the cheesecake filling).
Freezer
– Up to 3 months
Freeze individually and thaw at room temperature.
📌 FAQs
Can I make the dough ahead of time?
YES! Cookie dough can be refrigerated for 72 hours.
Can I freeze the unbaked cookies?
Absolutely—freeze assembled cookies and bake directly from frozen.
Do they taste like cheesecake?
Yes! The filling is smooth, creamy, and lightly tangy.
📝 Conclusion: A Cookie Recipe Worth Saving
Chocolate Chip Cheesecake Cookies are the perfect blend of creamy, chewy, chocolaty, and indulgent. Whether you’re baking for holidays, birthdays, parties, or just craving something decadent, this recipe is guaranteed to impress.
This treat combines the nostalgic warmth of chocolate chip cookies with luxurious cheesecake—creating a dessert you’ll crave again and again.
